Cajun Shrimp n Grits With Andouille Gravy

Honestly, shrimp n grits is good anytime, but especially when it’s cold outside! Nice thick cheddar grits warm you from the inside out and you can keep it mild or bring the heat with additional Cajun seasoning. Don’t let the length of the instructions put you off — this is really very easy to make and once you have all of the ingredients set out, you can be done in 30 minutes or less. Short time in the pan but this will linger on the taste buds!

Cheese Pepper Grits
1 tbsp olive oil

⅓ cup white onion diced

1 clove garlic minced or grated

3 cups chicken stock

1 cup milk

1 cup quick grits not instant

1 tbsp cracked black pepper

½ tbsp salt

2 tbsp unsalted butter

3 tbsp heavy cream

1½ cups sharp cheddar

Shrimp
1 tbsp olive oil

1 tbsp butter

1 lb peeled deveined shrimp I used extra large (26/30)

2 tsp cajun seasoning

½ tsp smoked paprika

½ tsp onion powder

salt and pepper

Andouille Gravy
4 strips bacon chopped

6 oz andouille sausage about 2 links, diced

½ cup white onion diced

⅓ cup red bell pepper diced

⅓ cup green bell pepper diced

1 clove garlic minced

¼ cup flour

1½ cups chicken stock

½ cup milk

½ tbsp cajun seasoning

1 tsp onion powder

1 tsp smoked paprika

salt and pepper

Cheese Pepper Grits
In a sauce pot, saute garlic and onions in olive oil until translucent and aromatic.

Add stock and milk to pot and bring to a boil. Once boiling, slowly pour in grits, whisking vigorously to avoid lumps.

Lower heat to medium and continue to cook grits for 5-7 minutes until the liquid is absorbed and the grits are thick, whisking occasionally

Remove from heat and add in butter, cream, and cheese, whisking to incorporate. Season with salt and pepper to taste.

Shrimp
In a saute pan, heat up oil and butter over medium high heat.

Season shrimp with cajun seasoning, paprika, onion powder, salt and pepper.

Sear shrimp in pan for 2 minutes on one side, flip, and cook another minute on the other side. Remove from pan and set aside.
 If using Royal Reds, they cook faster than other varieties, so watch the pan. If they start to curl up, they’re on the verge of overcooking.

Andouille Gravy
In the same pan that you cooked the shrimp in, add diced andouille and bacon. Cook 3-5 minutes or until the bacon fat has rendered and it is turning crisp.


Add onions, bell peppers, and garlic and continue to saute until veggies are soft.


Sprinkle flour over meat and veggies and stir to coat. Cook for 1-2 minutes to cook the flour flavor out. Slowly pour in stock and milk, and whisk/stir until the flour has dissolved.


Reduce heat to medium low and allow the gravy to simmer until thick, about 3 minutes. 


Season with cajun seasoning, paprika, onion powder, and salt and pepper to taste. Remove from heat and add shrimp to the gravy to reheat.

To serve, put a generous portion of grits in a bowl, top with gravy and a few pieces of shrimp, and garnish with green onion, parsley, or bacon bits. Serve immediately.

Lighthouse Seafood is a family business,
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.

101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425

8780 E CR 466
The Villages, FL 32162
352.751.1755